10 New Baking Technology for Unhulled Peanuts
1. Material and method
1.1 Material and equipment
Peanuts, salt, liquorice, Cyclamate, complex antioxidant. Vacuum drying machine,Ratary vane type vacuum pump,Electro-thermostatic blast oven,Balance,Multi-functional plastic film bag sealer.
1.2 Technological process
Salt, cyclamate, complex antioxidant →liquorice→boiling→cooling→filtration→Take the filtrate→Deploy→Flavoring liquid→Peanuts→Select→Wash→Draining off→Vacuum taste→Toast in Oven→Toast in vacuum→cooling→packaging→ABTS.
1.3 Operating point
1.3.1 Select Peanut
Selected particle satiated, appearance beautiful, thin shell, hard texture, colour and lustre is uniform, not moldy high quality fresh kernels; Peanut meat tender, slag coarse feeling; With clean water outside the peanut shells of sediment and impurities, etc.
1.3.2 The addition of composite antioxidants
According to the quality to add 0.1g/kg and 0.3g/kg composite antioxidants Then use boiling water slowly stir it till it completely dissolved.
1.3.3 Compounding flavoring liquid
Choose fresh licorice as auxiliary materials configuration flavoring liquid, the addition of licorice, on the one hand, liquorice itself contains natural antioxidants. On the other hand, licorice can increase the product flavor. The licorice to add water to boil, then slowly cook, until will cook a liquorice sweetness, cooling after filtering. Then take the filtrate, according to the quality percentage add salt, sweet, composite antioxidant and constant volume with water to a certain weight for flavoring liquid blending.
1.3.4 Vacuum taste
To clean the peanuts into flavoring liquid, vacuumize, make the peanuts get taste in the pressure of 0.08~0.1MPa.
1.3.5 Toast in Oven
Remove the kernels from soaking liquid and cooling it.
1.3.6 Package
Pick out the rotten kernels from the cooled and then use the plastic bags which should be high resistance to oxygen, meltiple water proof, to seal the kernels.
